Rosemary and Sun-dried Tomato Focaccia

Ingredients

• 4½ tsp (14 g) active dry yeast
• ½ c (120 ml) warm water (105–110°F [41–43°C])
• ¼ tsp (1 g) granulated sugar
• 6¼ c (794 g) bread flour
• 2½ c (120 ml) water, room temperature
• ½ c (80 g) julienned oil-packed sun-dried tomatoes
• 1 Tbsp (9 g) kosher salt, plus more for sprinkling
• 2 Tbsp (28 ml) extra-virgin olive oil, plus more for oiling
• 1½ Tbsp (3 g) chopped fresh rosemary
• 1 tsp (3 g) Maldon or finishing salt